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5 from 6 votes

Keto Manicotti with Beef and Sausage

Keto Manicotti with Beef and Sausage is perfect for "Pasta Night!" Yes, you can stay Keto and enjoy pasta - this one is hearty and delicious!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Pasta
Cuisine: Italian
Keyword: keto manicotti beef sausage
Servings: 6
Calories: 551kcal
Author: Joanie and Chris



Marinara Sauce

  • 2 tablespoons Olive oil extra virgin
  • 1/2 cup Onions diced
  • 3 cloves Garlic chopped
  • 28 ounce Tomatoes crushed, Cento
  • 1/4 cup Basil fresh, chopped
  • 1/2 teaspoon Oregano dried
  • 2 teaspoons Erythritol
  • Sea salt to taste
  • Pepper to taste


  • 1 pound Ground beef extra lean
  • 1/2 pound Italian sausage hot
  • 1/2 cup Onion diced
  • 1/2 cup Bell pepper diced
  • 4 cloves Garlic chopped
  • 1/3 cup Basil fresh, chopped
  • 1/2 teaspoon Oregano dried
  • 1/4 teaspoon Sea salt
  • 1/8 teaspoon Pepper
  • 1 1/2 cups Mozzarella cheese shredded
  • 1/2 cup Ricotta cheese
  • 2 tablespoons Parmesan cheese grated
  • 2 Egg yolks
  • 1/4 cup Basil fresh, chopped
  • 12 Almond tortillas Tasty Low Carb


Marinara Sauce

  • Heat a large skillet to medium heat. Add the olive oil and chopped onions and cook for 4 minutes until slightly translucent.
  • Add the chopped garlic and cook for 1 minute until fragrant.
  • Pour in the crushed tomatoes and cook for 5 minutes. Then add the basil and oregano. Stir to combine and cook for an additional 5 minutes.
  • Add the erythritol and salt and pepper to taste and let simmer for 5 additional minutes.


  • In a large skillet, cook and break up the beef and sausage over medium heat until browned (about 10 minutes). Remove with a slotted spoon and set aside. Drain all but 2 tablespoons of the fat drippings from the skillet.
  • Add the onion and bell pepper and cook for 4 minutes until translucent. Add the garlic and cook for 1 minute until fragrant.
  • Return the beef and sausage mixture to the skillet and add 1/2 cup of marinara, oregano, salt, pepper, and basil. Cook together for 5 minutes. Remove from the heat.
  • Stir in 1/2 cup of mozzarella, the ricotta, parmesan, and egg yolks. Mix well.
  • Spread 1/2 cup of marinara in the bottom of an 8 x 8 inch baking dish. Place filling in the center of each shell and roll tightly. Place the manicotti in the baking dish. Pour marinara over the top. Cover and bake for 15 minutes in a 375 degree oven.
  • Remove the cover and sprinkle with remaining mozzarella. Bake uncovered for an additional 10 minutes or until bubbly.
  • Serve with a garnish of chopped basil and sprinkled parmesan.


The marinara sauce is a simple recipe and tastes great. If you prefer you can use Rao jarred marinara sauce. It is low carb and delicious. One final tip - you can use a toothpick to secure the top of each shell after filling. Make sure you remove them after baking.


Serving: 2shells | Calories: 551kcal | Carbohydrates: 11g | Protein: 30g | Fat: 43g | Saturated Fat: 17g | Trans Fat: 0g | Cholesterol: 181mg | Sodium: 655mg | Potassium: 716mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1660IU | Vitamin C: 22.5mg | Calcium: 269mg | Iron: 2.9mg | Net Carbs: 9g